Monthly Archives: August 2013

So thanks to our multiple buy-in-bulk-and-save memberships we sometimes tend to have a lot of SOMETHING on hand. Right now we’re sitting on a whole heck of a lot of baking soda and vinegar! Together they make the most AMAZING volcanic eruptions every 3rd grader dreams of. In our case… they are the inspiration we need to DIY something awesome.

Our first oh so easy use – vinegar house hold cleaner. It’s such a no brainer because vinegar has been used for.. well.. forever. Not to mention it’s CHEAP! We got 5 liters for less than $4! We’re not fans of anything that’s made from harsh chemicals, that could harm any living thing and that adds fake smells of floral bouquets.

Why vinegar you ask? Well, vinegar has been proven to kill 90% of most common bacteria. Pretty fab considering it’s safe to use around kids and pets.

All you have to do is grab a mason jar, fill it half way with vinegar. Add some orange peels from that healthy snack you just ate and TADA! In a week or so you will have the most amazing smelling orange vinegar cleaner! Tips: the longer you leave the peels in the stronger it smells, strain out any big chunks of peel that might be floating around, and cut 1:1 with water.

Now grab a spray bottle at the local dollar store and you’re in business! Earth friendly and inexpensive to boot!

Wait. Let that song keep playing in your head a bit. But the Faith No More version. The best version! But no, seriously, here’s a quick post for a quick roast!

I recently joined Weight Watchers to get rid of the baby weight I have left. So needless to say, I want to eat healthy but also eat delicious. Screw boiled chicken and rice cakes. If I’m going to diet, it’s going to be gourmet all the way!!!

So the other night I took a whole free range chicken, about 3.5 lbs, and made it for a quick dinner. It came out amazing so I’ll share how I did it!

I stared by preheating my oven to 425. Then I gathered my ingredients for stuffing the bird. You’ll need half a white onion, chopped into large chunks, 4 cloves of garlic mashed, a whole lemon cut in half and fresh rosemary. Luckily I have a garden FULL of rosemary. Take the one half of lemon and squeeze it all over the outside of the bird, take the other half and squeeze into the inside of the bird. I then seasoned the inside and outside of the bird with salt and pepper. Take the squeezed lemons, onion, garlic and rosemary and fill the inside cavity of the bird.

Then throw it in the oven for about an hour. I always check my meats with a thermometer. The temp should be 165! I usually check at the thick part between the thigh and breast. Once the bird is done, take it out and let it sit for about 10 minutes, then carve it up!! THAT’S IT!!!!!! So simple!